JP2001029009A - Tricholoma matsutake preserved in miso - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing Tricholoma matsutake preserved in Miso (fermented soybean paste), capable of making Tricholoma matsutake edible in good state of fragrance and flavor throughout the year regardless of collection season. SOLUTION: Tricholoma matsutake as a main material is intermingled with Miso. Namely, Tricholoma matsutake cut and separated into 10-20 mm thickness and longitudinally is directly or after drying in the shade for 24 hours preserved in the Miso prepared by adding a very small amount of vinegar to Miso, stirring and melting the mixture, and then stored. The dried Tricholoma matsutake absorbs water contained in the Miso and restores its flexibility to give a food which is a good food characteristic of Tricholoma matsutake, while loosing neither its fragrance nor flavor, having a good sense of touch by teeth and elasticity and rich in nutrient.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to soybean paste pickled in a miso paste, which is prepared by mixing a raw material of mushroom into a miso.

[0002]

2. Description of the Related Art Conventionally, vegetables and the like are pickled in miso, which can be carried out year round regardless of the season. That is the reality.

[0003]

As described in the prior art, at present, storage of mattake has not been developed. As another method, storage by canning is conceivable. However, canned products require a long storage time. Since it is used, it loses the flavor and flavor peculiar to mattake, which is meaningless and is not an appropriate method. There is a problem in that, as a precious food, especially matter, is seasonal and cannot be tasted anytime of the year. Is an object of the present invention.

[0004]

Means for Solving the Problems To achieve the above-mentioned object, it is a constituent element that the main element is to mix the miso as a main material in the present invention.

[0005] The organizational characteristics of miso and mattake, which are the raw materials of the present invention, are as follows. Miso is prepared by fermenting rice or pearl barley as a protein material by using salt for the purpose of seasoning and preservation, mixing them, and enzymatic action of Aspergillus and propagation of salt-tolerant microorganisms.

[0006] Mattegrass mainly grows in a circle or a line in a red pine forest, but is a seasonal product and does not reproduce throughout the year. In the mixed forest of natural forest, spruce and fir, it also occurs in black pine forest. Normally, soups, grilled dishes,
Steamed foods, Japanese foods, fishing, fried foods, sushi dishes, mattaki rice, etc. are widely used. The canned boiled outer mushrooms are also mass-produced, but the characteristic flavor of the mushrooms is lost when eating.

[0008]

[Operation] The present invention constructed as described above is a preserved food completed by the mixed production of brewed miso and mattake, etc., and is treated in a sanitary manner, so that the peculiar aroma and flavor of mattake are not lost. Absent.

[0009]

Example: A small amount of vinegar was added to the miso, stirred, melted and melted.
The product which has been cut and separated vertically to a thickness of 0 mm, or the product which has been shade-dried for 24 hours as it is, is mixed and stored in the miso which has been previously subjected to the stabilization treatment. When the product is sold as a product, the miso pickled mattake is taken out, the adhering miso is removed, and a transparent container is packed in a bag with the miso adhering to some extent to produce the product. Shiitake mushrooms and mushrooms may be processed in the same manner as mattake mushrooms. In the processing, the dried mashed mushrooms, when pickled in miso, absorb the moisture of the miso and regain their flexibility, without loss of incense season and flavor, become mellow flesh, eat and feel chewy It is a good quality nutritious food that is unique to elastic mattake.

[0010] In the treatment step of the present invention, first, a clean cut mushroom in its original form or a suitably cut one is shaded or a raw miso mixed with a small amount of vinegar is agitated. The raw material of mattake is mixed in, and after about a week, it is taken out, put in a container, sealed and commercialized. The work of the present invention is also applied to shiitake mushrooms, mushrooms, and the like.

[0011]

Since the present invention is configured as described above, it has the following effects. 1. Since pre-made miso is used as a base material, it is economical because it is possible without taking a special method again. 2. Once the dried mushrooms are mixed into the miso, it absorbs moisture and restores its flexibility, so that the aromatic and flavorful mushrooms can be preserved together with the nutrients specific to the miso. 3. Easy to eat and delicious. 4. Good preservability without losing flavor. 5. Low cost and economical in processing. 6. You can eat mattaki all year round.

Claims (1)

[Claims] A small amount of vinegar is added to a ready-made miso, and while stirring, the cleaned mushrooms are vertically cut to a thickness of about 10 mm to 20 mm and separated as they are or dried in the shade for 4 or 5 days. Mashitake miso pickle, which is characterized by retaining the unique aroma and flavor of mattake.